This miso glazed aubergine (or eggplant) is my version of the classic Japanese nasu dengaku recipe. A sumptuous traditional vegetable dish that is full of flavour and happy in a starring role.
Miso aubergine recipe
Traditionally a vegetable side dish, nasu dengaku is tasty enough to serve as a delicious meat-free centrepiece that will please meat eaters and vegans alike.
See also
- This handy guide to Japanese flavours explains the ingredients that give Japanese food its distinctive style.
- For a quick and easy dinner that’s full of flavour, you can’t beat easy teriyaki salmon
- Miso potato salad is a lighter potato salad with delicious Japanese flavours.
Whether you call them aubergines or eggplants, these vegetables are among the real stars of vegetarian cooking. Coated with a beautiful miso glaze, the aubergines would traditionally be cooked over fire but here they are baked in the oven to make this easy for a home cook.
Both methods produce meltingly tender flesh permeated with all those delicious umami flavours, but using the oven makes this a hands-off recipe. It turns this impressive dish into something that you can easily rustle up, fuss-free, for a week night supper.
It does take time to cook, but there is very little preparation, so just throw it together and put your feet up in anticipation of tender aubergine and that wonderful sticky glaze.
Serve it simply with steamed rice or on the side as part of a delicious Japanese feast with meat or seafood and noodles. The quantities here will serve two as a main meal or four as a side dish.
Dengaku
Dengaku refers to an ancient rice planting celebration with music and dancing, inviting good growth and good harvest later in the year. It is not clear that eating nasu dengaku was ever part of this festival, however.
Dengaku performers sometimes use a type of short stilts, and the skewers on which the aubergines are traditionally grilled have a similar shape, which seems to be the origin of the name.
Why make miso aubergine
- easy, hands-off version of a delicious dish
- enough flavour for a starring role
- eat more veg!
- perfect for pleasing meat eaters and veggies.
Miso glazed aubergine ingredients
- Aubergine/eggplant – firm, heavy medium-sized eggplants are best for this miso aubergine recipe.
- Miso – I like a regular white shiro miso, which is fairly mild in flavour. In Japan, the choice of miso for nasu dengaku varies by region. The much saltier red miso is used in many recipes but I don’t recommend that as a straight swap here, as this recipe uses soy sauce or tamari and the combination may result in too much salt. Don’t use the very sweet white miso either.
- Soy sauce / tamari – choose something with a good flavour. I prefer a naturally fermented tamari that has a richer flavour. Otherwise use your favourite soy sauce – dark for a richer flavour, light for a milder flavour.
- Maple syrup or honey – for a glossy, sticky glaze with a touch of sweetness. Many recipes just use sugar but I like the extra flavour.
- Rice vinegar – or mirin (rice wine)
- Toasted sesame oil – if it’s not toasted, it won’t have all the flavour, so get one that is!
To garnish:
- Sesame seeds – I like a mix of black and white, but any will do
- Spring onion – sliced, for a touch of colour
- Red pepper flake (optional, not shown) – a little touch of heat and colour
How to make miso aubergine – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this miso aubergine or eggplant recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Put all the ingredients except for the aubergine and garnishes in a jug or small bowl. Whisk together to form a smooth, thick glaze.
Step Two – Cut the aubergines in half and then score deeply to make a criss-cross pattern without breaking through the skins. This will allow all the flavours of the miso glaze to sink deep into the flesh without leaking out again.
Step Three – Line a roasting tin with baking parchment to keep the mess to a minimum. Then arrange the aubergines in the tin, cut faces up.
Step Four – Pour the miso glaze over each aubergine. I like to pick each half up and flex it so that the glaze works its way between the cuts. Brush more glaze over the surface of each aubergine.
Then top each aubergine up with more glaze drizzled into the cuts until you have used it all.
Step Five – Bake at Gas 6 / 180 °C Fan / 400° F for about 40 minutes until the top of the aubergine is golden and the flesh soft. Larger aubergines or slower ovens may need another 10–15 minutes.
Step Six – Garnish with sesame seeds, sliced spring onion and some red pepper flake. Serve hot and fresh.
Serving suggestion
This miso glazed aubergine or eggplant can be served as a side dish to your favourite Japanese fish or meat dishes, or as an impressively flavour-packed vegetarian main dish with steamed rice or noodles.
Either way, it is best enjoyed fresh from the oven.
Variations
- This dengaku miso glaze also works well on courgettes for a zukkini dengaku rather than nasu dengaku.
- If you like extra heat, you could add a little chilli flake to the glaze.
- Leftovers can be scraped from the skins and whizzed up to make a gorgeous dip or spread, using a little tahini to thicken if needed.
Storage
Fridge – I prefer this delicious miso eggplant dish served fresh from the oven. Leftovers can be cooled and stored in an airtight container for up to three days.
Freezer – Not recommended for freezing.
Hints and tips
- Be careful not to pierce the skin when scoring. You want the aubergine to absorb the glaze and if you break the skin, it can leak out.
- Really work the glaze into the cuts in the aubergine flesh. I find holding the aubergine and flexing it to open up the cuts works really well.
FAQs
Miso is a delicious soybean paste from Japan.
No. Most aubergine varieties that you find in the supermarket these days have had the excessive bitterness bred out of them, so you no longer need to salt them to draw it out.
I like it served simply with steamed rice, and maybe some tofu. You could also serve it as part of a ‘Buddha bowl’ type dish or alongside fish, pork, beef or chicken dishes.
The traditional nasu dengaku on which this miso eggplant is based is not a spicy hot dish (though I think it is best when hot-from-the-oven hot). If you like a spicier dish, you could add some ginger or chilli to the marinade and it would work well.
More East Asian flavours
- Sticky soy chicken – quick and easy but full of flavour
- Chinese chicken curry – a British chip shop fusion favourite!
- Teriyaki salmon – elegant, easy and every bit as fast as expensive packaged versions!
- Crispy chilli soy tofu – irresistible and naturally vegan
Miso Aubergine
Ingredients
- 2 tbsp white miso (shiro)
- 1 tbsp maple syrup (or honey if you prefer)
- 1 tbsp tamari (or other soy sauce)
- 1 tbsp rice vinegar (or mirin)
- 1 tbsp toasted sesame oil
- 2 aubergines (medium size)
To garnish
- 1 spring onion
- 1 tbsp sesame seeds
- 1 pinch red pepper flakes
Instructions
- Put all the ingredients except for the aubergine and garnishes in a jug or small bowl. Whisk together to form a smooth, thick glaze.2 tbsp white miso, 1 tbsp maple syrup, 1 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil
- Cut the aubergines in half and then score deeply to make a criss-cross pattern without breaking through the skins.2 aubergines
- Line a roasting tin with baking parchment. Then arrange the aubergines in the tin, cut side up.
- Pour the miso glaze over each aubergine, flexing the aubergine to work the glaze into the cracks. Brush the glaze over the surface.
- Bake at Gas 6 / 180 °C Fan / 400° F for 40 minutes until the top of the aubergine is golden and the flesh soft. Larger aubergines or slower ovens may need another 10–15 minutes.
- Garnish with sesame seeds, sliced spring onion and some red pepper flake. Serve hot and fresh.1 spring onion, 1 tbsp sesame seeds, 1 pinch red pepper flakes
Notes
Storage
Best enjoyed fresh from the oven. Fridge – Leftovers can be cooled and stored in an airtight container for up to three days. they are delicious whizzed up into a dip. Freezer – Not recommended for freezing.Hints and tips
- Be careful not to pierce the skin when scoring. You want the aubergine to absorb the glaze and if you break the skin, it can leak out.
- Really work the glaze into the scores. I find holding the aubergine and flexing it to open up the cuts works really well.
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